The Cobb Salad. The Brown Derby Dressing

The Cobb Salad came in to existence in 1937. Created late at night, with access to the restaurant’s kitchen, then Brown Derby owner Bob Cobb threw together ingredients readily at hand, and a star was born.

I’ve enjoyed many permutations of the Cobb, but had forgotten about its sturdying protein blast and interesting history until flipping through one of my journals. On one page, I had hastily written down the recipe for the Brown Derby salad dressing. Not knowing why or how, or what exactly it was I was looking for anyway, the dressing and the Cobb salad has taken up my attention.

The dressing – see below - has evolved somewhat from its French dressing origins – but with its hits of red wine vinegar, Worcestershire sauce and dry English mustard, the baby’s got kick, a kick that can stand up to bacon, blue cheese, chicken and avocado.

In fact, it was a little too jarring against delicate fennel and celery that was already on the go for the previous evening’s salad, below, so Cobb for lunch the next day was on the agenda.

(But, I think it would be ace highlighting braised winter greens such as kale tossed with bacon and shallots).

The salad too, has evolved. I’ve seen it served with a poached egg, a boiled quail’s egg, with less ingredients, and with more. I’ve seen it on old Vegas restaurant menus, in steak houses and on Canadian pub menus. It’s a hungry man dish, a classic, a perfect rejoinder after a bout of too much booze, or nourishment after pulling a grueling shift.